Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts
Long-chain inulin in the presence of water forms a particulate gel of inulin crystals that can not only improve the consistency of low-fat products, but can also be responsible for a rough sensation. The objective of this work was to study the rheological properties and microstructure of inulin-enri...
Guardat en:
| Autor principal: | |
|---|---|
| Altres autors: | , , |
| Format: | article |
| Idioma: | anglès |
| Publicat: |
2011
|
| Matèries: | |
| Accés en línia: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32278 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Ítems similars: Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts
- Thickness suitability of prebiotic dairy desserts : relationship with rheological properties
- Optimización de la aceptabilidad de un postre lácteo con carácter prebiótico
- Inulin blend as prebiotic and fat replacer in dairy desserts : optimization by response surface methodology
- Towards halving food waste : a comparative study using orange juice by-product in dairy desserts
- Impact of solids retention time on the biological performance of an AnMBR treating lipid-rich synthetic dairy wastewater
- The future of hybrid foods : will consumers embrace dairy-plant blends?